Style: Blonde Ale
Malts: Pale malt extract, belgian aromatic, honey
Hops: Chinook, Hallertau
Yeast: American Ale
Other: Irish moss
Serves You Right!
Questions? Ask the Brewer: Jon
Octobertheseventhfest comments: Missing!
Overview: This recipe is the Fill in the Hop Blonde Ale recipe (extract with specialty grains).
6.5 lbs pale liquid malt extract
.5 lbs belgian aromatic malt
.5 lbs honey malt
.88 oz Chinook hops (1 hour bittering)
.5 oz Hallertau hops (10 minutes flavor)
.5 oz aroma hops (dry hop)
¾ tsp Irish moss
Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast
1. Read your yeast packet’s instructions.
2. Bring 2 quarts of water to 150 degF.
3. Add grains and steep for 30 minutes.
4. Raise temp to 170 degF then strain and sparge with 2 quarts hot water.
5. Add 1.5 gallons water and stir in malt extracts.
6. Bring to a boil, then add Chinook bittering hops. Boil 50 minutes.
7. Add Hallertau flavor hops. Boil 10 minutes.
8. Remove from heat. Add to ice bath.
9. Cool the wort to 70 degF. Transfer to fermenter. Bring up to 5 gallons. Add the yeast.
10. Ferment for 1 week. Rack to a secondary fermenter and add .5 oz aroma hops.
11. Ferment 2 more weeks. If possible, drop temp to 55 degF.
12. Bottle with ¾ cup corn sugar.